In additon to MoneyMer's answer, we freeze them. We chop some of them up in a food processor for casseroles and the like, and freeze them in ziplocs. (we put like a cup or cup and half in a quart ziploc and flatten it, so it is thin enough we can break off a corner and throw it into a casserole) some others, we cut up into strips, such as for peppersteak or stir fry, and freeze them. You have to use the strip peppers in about 6 months or maybe they get too freezer burned, but the chopped ones seem to hold on longer maybe because they are more for flavoring and you can't tell the texture of a fine chopped pepper piece. We have a vacuum packer, and we do quite a few peppers in vacuum packed bags.